Recipe - Company Eggplant Casserole

1 Eggplant; unpeeled, cut in
strips
1 Onion; chopped
3 Ribs celery; chopped
1 Green pepper; chopped
One half cup Oil
1 cn (10.75oz) cream of mushroom
soup
One half cup Grated cheddar cheese
One half cup Grated Mozzarella cheese
Three fourths cup Parmesan cheese; separated
One fourth cup Grated Romano cheese
4 Tomatoes; minced
1 cup Cracker crumbs
1 cup Cooked shrimp or ham
2 (up to)
3 Cloves garlic; pressed
1 teaspoon Oregano
1 teaspoon Basil
One half teaspoon Anise seed
3 teaspoon Salt
One half teaspoon Thyme
1 teaspoon Parsley flakes
1 teaspoon Pepper

Cook eggplant in small amount of water until slightly tender. Saute onion,
celery and pepper in oil until tender. Add soup, cheeses (reserving One fourth cup
Parmesan), tomatoes, crumbs and shrimp. Add to eggplant; pour into large
casserole and sprinkle with Parmesan. Bake at 400 until bubbly.

MRS FRANCES SOWELL

MEMPHIS, TN

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.